I recently made these biscuits because it’s strawberry season! The dough yields a buttery, flaky, slightly sweet biscuit that could also be labeled as a scone. The dough can be a little tricky to work with–just be patient and don’t force it and everything will come together beautifully!
If strawberries in biscuit dough wasn’t enough, I also added fresh strawberries, honey, and fresh mint leaves to butter and made a strawberry-honey-mint butter that was absolutely divine. The sweetness from the honey and the refreshing mint flavor accented these biscuits perfectly.
- 1/2 cup salted butter, frozen
- 2 1/2 cups self-rising flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking powder
- 1 cup chilled heavy whipping cream
- 1 cup chopped fresh strawberries
- 2 tablespoons salted butter, melted
- Homemade honey-mint-strawberry butter (optional)
- Preheat oven to 475°F. Line a rimmed baking sheet with parchment paper. Grate the frozen butter using large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.
- Make a well in the center of the butter mixture. Add the heavy cream, and stir 10 times. Add the strawberries, and stir 5 times. (Dough will be loose and flaky.)
- Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.
- Roll the dough to 1-inch thickness. Cut into 9 or 12 equal squares, and place on prepared baking sheet.
- Bake in preheated oven until lightly browned, about 15 minutes. Brush warm biscuits with melted salted butter, and serve with homemade honey-mint-strawberry butter, if desired.
This recipe was adapted from Southern Living.
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